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Présentation de l'éditeur :
The second in a new series of highly accessible and instructive single-subject books covering basic to advanced techniques that will make you a better cook.
According to James Beard-award winning cookbook author Michael Ruhlman, "Braising is what cooking is truly about--transformation. You start with a tough, often inexpensive, cut of meat, and through your care and knowledge as a cook, you turn it into something tender and succulent and exquisite. That is true cooking, cooking that engages both mind and soul."
Among the recipes featured in this second book in Ruhlmans's new "how-to" series are Moroccan Lamb Tagine, Classic Yankee Pot Roast, Mexican Pork and Posole Stew with Dried Chilis, Braised Fennel, and a Corned Beef and Cabbage Braise.
As with the other books in this line, practical information about essential tools and staple pantry items will be outlined,along with straightforward and clearly presented advice and dozens of colorphotographs showcasing both finished dishes and step-by-step cooking techniques.
Biographie de l'auteur :
According to James Beard-award winning cookbook author Michael Ruhlman, "Braising is what cooking is truly about--transformation. You start with a tough, often inexpensive, cut of meat, and through your care and knowledge as a cook, you turn it into something tender and succulent and exquisite. That is true cooking, cooking that engages both mind and soul."
Among the recipes featured in this second book in Ruhlmans's new "how-to" series are Moroccan Lamb Tagine, Classic Yankee Pot Roast, Mexican Pork and Posole Stew with Dried Chilis, Braised Fennel, and a Corned Beef and Cabbage Braise.
As with the other books in this line, practical information about essential tools and staple pantry items will be outlined,along with straightforward and clearly presented advice and dozens of colorphotographs showcasing both finished dishes and step-by-step cooking techniques.
Michael Ruhlman started writing about the lives of chefs 20 years ago, and he soon found an interest in becoming a chef himself. After his success with the narrative books The Making of a Chef, The Soul of a Chef and The Reach of a Chef, he has more recently taken his own skills in cooking to write innovative and successful food reference books including Egg, Ratio, The Elements of Cooking, and Charcuterie. Ruhlman has also appeared on food television numerous times, notably as a judge on Iron Chef and as a featured guest on Anthony Bourdain's No Reservations. He lives in Cleveland, Ohio with his wife, photographer Donna Turner Ruhlman.
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- ÉditeurLittle, Brown and Company
- Date d'édition2015
- ISBN 10 0316254134
- ISBN 13 9780316254137
- ReliureRelié
- Nombre de pages160
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Ruhlmans How to Braise: Foolproof Techniques and Recipes for the Home Cook (Ruhlmans How to., 2)
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Description du livre Etat : New. All orders ship by next business day! This is a new hardcover book. For USED books, we cannot guarantee supplemental materials such as CDs, DVDs, access codes and other materials. We are a small company and very thankful for your business!. N° de réf. du vendeur 4CNOOA0018GR
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Ruhlman's How to Braise: Foolproof Techniques and Recipes for the Home Cook
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Ruhlman's How to Braise: Foolproof Techniques and Recipes for the Home Cook (Ruhlman's How to., 2)
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Description du livre Etat : New. New! This book is in the same immaculate condition as when it was published. N° de réf. du vendeur 353-0316254134-new
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Ruhlman's How to Braise: Foolproof Techniques and Recipes for the Home Cook by Ruhlman, Michael [Hardcover ]
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Ruhlman's How to Braise Format: Hardcover
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Ruhlman's How to Braise: Foolproof Techniques and Recipes for the Home Cook (Ruhlman's How to., 2)
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Description du livre Hardcover. Etat : new. New. Fast Shipping and good customer service. N° de réf. du vendeur Holz_New_0316254134
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Braise (Hardcover)
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Description du livre Hardcover. Etat : new. Hardcover. According to James Beard-award winning cookbook author Michael Ruhlman, "Braising is what cooking is truly about--transformation. You start with a tough, often inexpensive, cut of meat, and through your care and knowledge as a cook, you turn it into something tender and succulent and exquisite. That is true cooking, cooking that engages both mind and soul." Among the recipes featured in this second book in Ruhlmans's new "how-to" series are Moroccan Lamb Tagine, Classic Yankee Pot Roast, Mexican Pork and Posole Stew with Dried Chilis, Braised Fennel, and a Corned Beef and Cabbage Braise. As with the other books in this line, practical information about essential tools and staple pantry items will be outlined,along with straightforward and clearly presented advice and dozens of color photographs by Donna Turner Ruhlman showcasing both finished dishes and step-by-step cooking techniques. The second in a new series of highly accessible and instructive single-subject books covering basic to advanced techniques that will make you a better cook. Shipping may be from multiple locations in the US or from the UK, depending on stock availability. N° de réf. du vendeur 9780316254137
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EUR 24,98
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Ruhlman's How to Braise: Foolproof Techniques and Recipes for the Home Cook (Ruhlman's How to., 2)
Edité par
Little, Brown and Company
(2015)
ISBN 10 : 0316254134
ISBN 13 : 9780316254137
Neuf
Couverture rigide
Quantité disponible : 1
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Description du livre Hardcover. Etat : new. New Copy. Customer Service Guaranteed. N° de réf. du vendeur think0316254134
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